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Lemon Polenta Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1335.1901
Energy (kCal)41523.222
Carbohydrates (g)1872.0281
Total fats (g)3493.3248
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 160C.( 320°F ). | 2. Grease and line a 26cm (10 inch) round cake tin with paper. | 3. Beat the butter and sugar until pale and creamy. Beat in the eggs, one at a time. | 4. Stir in the essence, rind and juice. | 5. Fold in the remaining ingredients. | 6. Pour into the cake pan and cover with aluminium foil. Bake. | 7. Check after 40 minutes - the cake is cooked when the crumbs cling to an inserted skewer. The cake should take between 40 minutes and one hour to cook. | 8. Serve dusted with icing sugar and with cream, mascarpone or vanilla yogurt. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 450 38475.0 1767.825 1202.175 3240.0
    caster sugar 2 cups - - - -
    egg 6 429.0 2.16 37.68 28.53
    vanilla essence 1/2 teaspoon - - - -
    lemon juice 3 juice grated rind 10.065 3.1568 0.1601 0.1098
    almond meal 450 g 2605.5 96.975 95.175 224.685
    polenta 1 1/2 cups - - - -
    baking powder 1 1/2 1/2 3.657 1.9113 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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